Pierce eggplant in several places, set on a baking sheet, and bake in a 350 degree F. oven for 1 hour. Let cool. Strip off and discard peel, and cut remaining eggplant into chunks and place in blender. Add lemon juice, garlic, tahini and salt. Blend until smooth, stopping blender to push down ingredients as needed. Put in a bowl, sprinkle summak or chopped parsley on top, and drizzle with 2 tbsp olive oil. Serve with pieces of pita bread to dip into it.
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